Tex-Mex Cracked Wheat Salad
Bulgur (which is cracked wheat that’s been precooked with steam) is usually used to make a Middle Eastern salad called tabbouleh. Here, it’s the basis of a salad that includes corn, black beans, and smoky chipotle pepper sauce, giving it a distinctly New World slant. This hearty side dish could easily be converted to a main dish with the addition of 2 cups shredded cooked chicken or cooked shrimp, or 8 ounces of shredded fat-free mozzarella.
1 cup bulgur
2 cups boiling water
1/4 cup lime juice
2 tablespoons olive oil
2 teaspoons chipotle pepper sauce
3/4 teaspoon oregano
1/2 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup frozen corn kernels, thawed
1 In a medium heatproof bowl, combine the bulgur and boiling water. Let stand until the bulgur has softened, about 30 minutes. Drain and squeeze dry.
2 In a large bowl, combine the lime juice, oil, chipotle pepper sauce, oregano, and salt. Add the bulgur, beans, tomatoes and their liquid, and the corn, and stir with a fork to combine.
3 Cover and refrigerate at least 1 hour before serving for the flavors to blend. Serve chilled or at room temperature. Makes 6 servings
Makes Makes 6 servings
Per serving: 209 calories, 5.3g total fat (0.8g saturated), 0mg cholesterol, 9g dietary fiber, 36g carbohydrate, 8g protein, 467mg sodium.